Description
This Almond Flour Protein Chocolate Chip Cookie Dough Dip is gluten-free, vegan, creamy, and packed with plant-based protein. Made with almond flour, dairy-free yogurt, and chocolate chips for the ultimate no-bake dessert dip.
Ingredients
Units
Scale
- 1 + 1/2 cups fine, blanched almond flour
- 1/3 cup vanilla plant-based protein powder
- 1/4 teaspoon salt
- 1/4 cup peanut butter (or cashew, almond, or sunflower seed butter)
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 (5.3 oz) container dairy-free yogurt (about 2/3 cup)
- 5 tablespoons unsweetened plant milk
- 1/3 cup dairy-free mini chocolate chips
Instructions
- Add the almond flour, protein powder, and salt to a mixing bowl and whisk (or beat with a hand blender) until evenly combined.
- Mix in the peanut butter, maple syrup, vanilla extract, dairy-free yogurt, and plant milk.
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Continue mixing until thick, creamy, and fully incorporated. Adjust the consistency with an additional splash of plant milk if needed.
- Gently stir in the mini dark chocolate chips.
- Transfer to the refrigerator for about 15–20 minutes to allow the flavors to develop and the texture to thicken. Serve with your choice of dippers.
Notes
READ THE BLOG POST FOR MORE TIPS, INFORMATION, AND DIPPER IDEAS!
- Prep Time: 10 minutes
- Category: Dessert, No-Bake Desserts, Snacks